Prawn Biryani and Sweet Yoghurt Raita
Posted by Chasseur Australia on 20th Apr 2023
If you're looking for a great cold weather dish this season, you can't beat this beautiful Prawn Biryani with Sweet Yoghurt Raita from the kitchens of The Cook Up with Adam Liaw.
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Biryani Ingredients
- 300 g prawns, peeled, deveined
- 450 g basmati rice, par-cooked
- 2 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tbsp ghee
- 5 cloves
- 10 cardamom pods
- 1 red onion, sliced
- 1 thumb fresh ginger, finely grated
- 4 cloves garlic, finely grated
- 2 green Indian chillies, slit in half
- 2 tbsp tomato paste concentrate
- 3 tbsp sour cream
- half bunch of coriander
- 4 sprigs mint Raita Ingredients
- 200 g yoghurt
- water
- sugar, to taste
- salt, to taste
- 2 Lebanese cucumbers
- 1 tbsp toasted cumin seeds
- 2 sprigs of coriander
- Par-cook basmati with salt until rice is 80% cooked, drain and set aside.
- Marinate prawns for 10 – 15 minutes with red chilli powder and turmeric.
- In a pan add ghee followed by whole spices. Add sliced onion, once onions start to turn colour add the ginger and garlic paste, green chillies and stir.
- Add marinated prawns, followed by tomato paste and sour cream, then season to taste. Cook the prawns until they are 60% cooked.
- Line a baking tray with baking paper. Layer it with cooked basmati, followed by prawn mix, chopped coriander and mint and repeat this for 3 layers, finishing with a layer of rice.
- Cover the tray with foil and cook in the oven at 180˚C for 15 minutes.
- While the biryani is cooking, make the raita. Whisk the yoghurt with about 3 tablespoons of water, add sugar and salt to taste. Finely chop cucumber, combine with the yoghurt and garnish with toasted cumin seeds and fresh coriander.